Celebration Roast with

Cornbread Stuffing and Gravy

Serves 8

 This is a dish you’ll look forward to all year long, the perfect centerpiece for Thanksgiving and other holiday celebrations. Thanks to Matthew Schmidt, proprietor of the Tofu Shop in Arcata, California for the original version of this recipe, published in East West Magazine in November, 1986. This recipe can easily be made gluten-free by using gluten-free tamari and making your cornbread gluten-free.


Celebration Roast

5 pounds tofu, medium or firm

1 cup baked winter squash, mashed

2 teaspoons homemade seasoning (see below)


Homemade Seasoning

¼ cup fresh sage, stemmed & chopped fine

2 T fresh marjoram, thyme, and rosemary (use fresh if possible, it makes a big difference), stemmed & chopped fine

1 T celery seed

1 T black pepper


Cornbread Stuffing

2 T water (or optionally, 1 T oil)

1 cup onions, diced

1 cup mushrooms, diced

1 cup celery, diced

2 large cloves garlic, minced

1 T homemade seasoning

¼ cup tamari (wheat-free)

4 cups cornbread, cut into ½ inch cubes (use your favorite vegan recipe)

½ cup parsley, chopped


Basting Liquid

¼ – ½ cup toasted sesame oil

2 T – ¼ cup tamari (wheat-free)


Mushroom Gravy

2 T water (or optionally, 1 T oil)

2 onions, diced

6 cups mushrooms, sliced

1 cup whole wheat flour (brown rice flour)

5-6 cups water, more if needed

¾ cup tamari (wheat-free)



1 large sprig parsley, and/or fresh sage


Mash tofu well. Add winter squash and seasoning mix, and mix together well (using your hands is easiest!) Line a colander (11 ¾ wide including lip) with a single layer of moistened cheesecloth. Transfer tofu to a colander. Press tofu to flatten and fold edges of cheesecloth over it. Place a cake tin or other flat object over the surface of the tofu and weigh it down with a heavy object (about 5 pounds – such as several cans of beans) to press liquid from tofu for one hour.

To prepare homemade seasoning, simply mix ingredients well.

To prepare stuffing, heat water (or oil) and sauté onions, mushrooms, celery, and garlic. Sprinkle homemade seasoning over vegetables. Add tamari. Stir, cover, and continue to cook until vegetables are done, about five minutes. Add cornbread cubes and parsley, and mix well.

Hollow out tofu to within one inch of the colander. Pack in stuffing and cover with remaining tofu. Pat down so the surface is flat and firm.

Line a baking sheet with parchment paper or lightly oil and flip filled tofu onto the sheet so the flat surface faces down. Remove cheesecloth. (Hint: put the roasting pan over top of colander, then flip)

Mix basting liquid and brush tofu with it, then cover the tofu with the roasting pan lid or with tinfoil. Bake at 400 F. for 45 minutes. Remove lid or foil, baste, and return to oven to bake uncovered until tofu becomes golden brown, about 45 minutes more. Baste halfway through.

To prepare gravy, heat water (or oil) and sauté onions and mushrooms. Mix flour with water (hint: mix one cup flour with one cup water first, then add the rest of the water.) Bring to boil over high heat, stirring often, then simmer uncovered over medium heat for one-half hour, stirring occasionally.

Using two spatulas, transfer Celebration Roast onto a serving platter. Serve gravy on the side.